Mixture design for evaluation of potassium sorbate and xanthan gum effect on properties of tapioca starch films obtained by extrusion

A mixture experimental design was used to study the physical and microbiological properties of tapioca starch-glycerol based edible films added with xanthan gum (XG) and potassium sorbate (PS) and obtained by extrusion technology. The results showed that PS presence decreased the ultimate tensile st...

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Detalles Bibliográficos
Autores principales: Flores, S.K., Costa, D., Yamashita, F., Gerschenson, L.N., Grossmann, M.V.
Formato: JOUR
Materias:
Antimicrobial performance
Biopolymers
Extrusion
Films
Mixture experimental design
Physical properties
Active packaging
Anti-microbial agent
Edible films
Experimental design
Extruded films
Extrusion process
Extrusion technology
Mixture design
Moisture contents
Potassium sorbates
Potential applications
Reinforcing effects
Strain at break
Tapioca starch
Ultimate tensile strength
Water vapor permeability
Xanthan Gum
Xanthan gum effect
Biomolecules
Design
Food preservation
Food technology
Glycerol
High energy forming
Mixtures
Potassium
Starch
Statistics
Water content
Water vapor
Tensile strength
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09284931_v30_n1_p196_Flores
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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